ISSN 2394-5125
 

Research Article 


NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova.

Abstract
The most important factor determining the health and working capacity of the population is a balanced diet. Public
health is one of the main objectives of national importance. The present article highlights the issues related to the
use of new raw materials of plant origin in the production of muffins of high nutritional and biological value.
One of the promising types of raw materials for the production of flour confectionery products is triticale.
Triticale is characterized by a wide variation in protein content (10-21%), including lysine (1.7-6.6%). The flour
used for the muffins was triticale bakerís grade bread flour. Rosehip and broccoli powders were used as a biologically
active additive in the formula.Rosehips are important as food and medicinal raw materials, containing a lot of
vitamins, fiber and other useful substances. Rosehips contain a relatively big amount (0.7-9.6 mg%) of ő≤-carotene,
which is necessary for the normal eye function and mucosal condition. ő≤-carotene also has a positive effect on the
growth and development of the skeleton of children. Sulforaphane, an organic compound contained in broccoli, is
capable of killing cancer stem cells, and, therefore, slows the growth of the tumor.
An optimization of the composition of cakes (margarine, cottage cheese, melange) has been carried out in
the present research.
Simplex-lattice planning of the experiment was used to develop and optimize the formulaof muffins of
functional purpose. Due to the increased content of fiber, vitamins, and minerals, muffins have increased food and
biological value, and high quality indicators. Their rich chemical composition, including amino acid, makes it
possible to recommend the muffins as food products for therapeutic and preventive purposes.

Key words: muffin, formula optimization, triticale flour, rosehips, cabbage, broccoli, increased biological value.


 
ARTICLE TOOLS
Abstract
PDF Fulltext
How to cite this articleHow to cite this article
Citation Tools
Related Records
 Articles by Tatyana N. Tertychnaya
Articles by InnaV.Mazhulina
Articles by Elena A. Vysotskaya
Articles by EvgeniiA. Andrianov
Articles by Irina A. Glotova
on Google
on Google Scholar


How to Cite this Article
Pubmed Style

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova. NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI. JCR. 2020; 7(9): 1732-1740. doi:10.31838/jcr.07.09.309


Web Style

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova. NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI. http://www.jcreview.com/?mno=104550 [Access: May 30, 2021]. doi:10.31838/jcr.07.09.309


AMA (American Medical Association) Style

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova. NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI. JCR. 2020; 7(9): 1732-1740. doi:10.31838/jcr.07.09.309



Vancouver/ICMJE Style

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova. NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI. JCR. (2020), [cited May 30, 2021]; 7(9): 1732-1740. doi:10.31838/jcr.07.09.309



Harvard Style

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova (2020) NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI. JCR, 7 (9), 1732-1740. doi:10.31838/jcr.07.09.309



Turabian Style

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova. 2020. NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI. Journal of Critical Reviews, 7 (9), 1732-1740. doi:10.31838/jcr.07.09.309



Chicago Style

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova. "NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI." Journal of Critical Reviews 7 (2020), 1732-1740. doi:10.31838/jcr.07.09.309



MLA (The Modern Language Association) Style

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova. "NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI." Journal of Critical Reviews 7.9 (2020), 1732-1740. Print. doi:10.31838/jcr.07.09.309



APA (American Psychological Association) Style

Tatyana N. Tertychnaya, InnaV.Mazhulina, Elena A. Vysotskaya, EvgeniiA. Andrianov,Irina A. Glotova (2020) NEW FOMULAS OF MUFFINS OF FUNCTIONAL PURPOSE WITH ROSEHIP AND BROCCOLI. Journal of Critical Reviews, 7 (9), 1732-1740. doi:10.31838/jcr.07.09.309